Sweet Corn Ice Cream (No Churn Recipe)

No Churn Sweet Corn Ice Cream is a game changer! First of all, the No Churn method of making ice cream is very simple and does not require an ice cream maker! A mixture of whipped cream and sweetened condensed milk can be flavored a million different ways to make your own, homemade ice cream! The flavor of fresh, Sweet Corn that I'm using today is INCREDIBLE! Subtle, unique, and perfect for the end of summer. Eat it plain, top with a fruity sauce, or drizzle with caramel sauce. YUM!

LOGAN FAMILY FARMS: https://loganfamilyfarmsllc.com
Thank you to Logan Family Farms for generously giving me the sweet corn to use for this recipe!

NO CHURN PUMPKIN ICE CREAM:    • Pumpkin Ice Cream (No Churn!)  

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No Churn Sweet Corn Ice Cream (adapted from Food Network Magazine)
3 ears fresh corn, husked
2 1/2 cups heavy cream
1-14 oz. can sweetened condensed milk
1/2 tsp. vanilla extract
pinch of salt

Using a serrated knife, cut the corn kernels off the cobs. (I stand my ears of corn upright in the center of a bundt pan. As I slice off the kernels, they fall right into the pan--no mess!). Add the corn kernels, cobs, and 2 cups heavy cream to a medium saucepan. Place over medium heat and bring to a simmer. Reduce heat to low and simmer for about 15 minutes. Remove from heat and allow to cool slightly. Remove the cobs with tongs. Using a fine mesh sieve, strain out the kernels from the cream. Chill the cream for a couple of hours until cold. Whip the corn-infused cream until it thickens. (I tried making this ice cream again, and I did not put the corn-infused cream into the blender before straining it. It takes awhile, but this mixture will turn into corn flavored whipped cream! However, to lighten up the mixture, I did decide to keep the extra 1/2 c. of unsweetened whipped cream as I added in the video). So, in a separate bowl, whip the 1/2 cup of heavy cream until stiff peaks form. Pour the sweetened condensed milk, vanilla, and pinch of salt into a large mixing bowl. Gently fold the corn flavored cream and the stiff whipped cream into the sweetened condensed milk mixture. Pour into a 9x5 baking pan. Cover the surface directly with plastic wrap. Freeze for at least 4 hours or overnight. Scoop and serve. ENJOY!

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Intro music and caricature by my talented husband!

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